三棱及其醋炙品挥发性成分分析

Analysis of the Volatile Components in Rhizoma Sparganii and Its Vinegar Processed Products

目的:研究中药三棱及其醋炙品中的挥发性成分。方法:采用顶空固相微萃取法结合气质谱用技术(HS-SPME-GCMS)分别对生三棱、醋三棱的挥发性成分进行分析鉴定,并采用峰面积归一化法计算各组分的相对百分含量。结果:从生三棱中检测出32个成分,鉴定出23个成分,占总挥发性成分的76.63%;从醋三棱中检测出22个成分,鉴定出14个成分,占总挥发性成分的73.45%。结论:生三棱、醋三棱中的挥发性成分种类和含量均具有一定差异。

Objective: To analyze the volatile components in Rhizoma Sparganii and its vinegar processed products. Methods:The volatile components in Rhizoma Sparganii and its vinegar processed products were analyzed by head space solid phase micro-extraction combined with gas chromatography-mass spectrometry,and the relative percentage of each component was calculated by peak area normalization method. Results: Totally 32 components were detected out from Rhizoma Sparganii,and among them,23 components were identified,which accounted for 76.63% of the total volatile components;22 components were detected out from vinegar processed products,and among them,14 components were identified,which accounted for 73.45% of the total volatile components. Conclusion: There are differences in the varieties and contents of volatile components in Rhizoma Sparganii and its vinegar processed products.